EASY TEA BISCUITS
Came from a news paper. It's super easy. They can be very crumbly b/c there is no egg to hold them together. You can mix in shredded cheese, or cinnamon and brown sugar, etc. to make them your own.
Provided by Chefaiath
Categories Breads
Time 20m
Yield 6-10 biscuits
Number Of Ingredients 5
Steps:
- Mix dry ingredients, cut in margarine until crumbly.
- Add 1/2 cup of milk then mix, add the last 1/4 as needed. Dough should be wet, but not sticky.
- Roll into roughly 5cm (2 inch) balls. Flatten slightly and stack them 2 high.
- Oven 425, cook 10-12 min or until slightly golden.
FLUFFY BISCUITS
If you're looking for a flaky basic biscuit, this recipe is the best. These golden brown rolls bake up tall, light and tender. They're good on their own, but taste even better served warm and spread with butter or jam. -Nancy Horsburgh, Everett, Ontario
Provided by Taste of Home
Time 30m
Yield about 8 biscuits.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°. In a bowl, whisk together first 4 ingredients. Cut in shortening until the mixture resembles coarse crumbs. Whisk together egg and milk. Add to dry ingredients; stir just until moistened. Dough will be wet. , On a well-floured surface, knead dough gently 8-10 times. Roll to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place on a lightly greased baking sheet. , Bake until golden brown, 10-12 minutes. Serve warm.
Nutrition Facts : Calories 249 calories, Fat 13g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 407mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein.
SUPER SIMPLE BISCUITS
This super simple recipe will have warm biscuits on your table in a jiffy! Best served warm... add some Cheddar cheese and garlic powder if you like. Yummm!
Provided by Katie-Kate
Categories Bread Quick Bread Recipes Biscuits
Time 35m
Yield 6
Number Of Ingredients 3
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Stir the flour, butter, and sour cream together in a bowl until blended. Scoop the batter into ungreased cupcake tins.
- Bake in the preheated oven until puffed and golden brown, 20 to 30 minutes.
Nutrition Facts : Calories 250.4 calories, Carbohydrate 16.3 g, Cholesterol 49.1 mg, Fat 19.6 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 12.2 g, Sodium 383.7 mg, Sugar 0.1 g
EASY BISCUITS
Whip up this buttery, easy biscuit recipe to serve with breakfast or dinner. The dough is very simple to work with, so there's no need to roll with a rolling pin; just pat to the right thickness. — Taste of Home Test Kitchen
Provided by Taste of Home
Time 25m
Yield 15 biscuits.
Number Of Ingredients 5
Steps:
- Preheat oven to 450°. In a large bowl, whisk flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add milk; stir just until moistened., Turn onto a lightly floured surface; knead gently 8-10 times. Pat dough to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter., Place 1 in. apart on an ungreased baking sheet. Bake until golden brown, 10-15 minutes. Serve warm.
Nutrition Facts : Calories 153 calories, Fat 7g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 437mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
SUPER EASY & QUICK BISCUITS
I've been making biscuits this way for years and I always get raves about them. They are so easy that it's almost criminal to accept the praise. These are great for Biscuits and Gravy or with Chicken a la King or just to serve on the side. They are lighter in calories and fat than most biscuits due to the yogurt. ** Good for...
Provided by Teresa Jacobson
Categories Biscuits
Time 30m
Number Of Ingredients 3
Steps:
- 1. Preheat oven to 450 degrees F.
- 2. In a large bowl, combine Bisquick and yogurt (you may need a little extra Bisquick if the dough is sticky.)
- 3. Sprinkle your flat surface with Bisquick, knead dough about 5 times on prepared surface. Roll out to 1/2 inch thickness. Cut with biscuit cutter or a glass dipped in Bisquick. Place on an ungreased cookie sheet.
- 4. Bake in preheated oven for 8-10 minutes. Serve immediately.
- 5. Nutrition info--- per biscuit calories 99 fat 3.2g 0.8g saturated cholesterol 0 sodium 279mg total carbs 14.8g dietary fiber 0.7g Sugars 3.9g protein 2.6g
- 6. *** You can easily add ingredients to this to make different tasty biscuits ie. cheddar cheese, Italian herbs, or try a flavored yogurt for a lovely breakfast biscuit! I love these with lemon yogurt!
SUPER EASY DROP BISCUITS
This recipe is an easy way to make home cooked, country biscuits that you can serve to the whole family. Be ready to be delished!
Provided by sboxer47
Categories Breakfast
Time 16m
Yield 4-5 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 450 degrees Fahrenheit.
- Mix flour, baking powder, sugar and salt.
- Mix butter and milk, add to dry mixture.
- Drop heaping tablespoons on to greased cookie sheet.
- Cook for 11 minutes, or until golden brown.
Nutrition Facts : Calories 496.1, Fat 25.9, SaturatedFat 16.1, Cholesterol 69.5, Sodium 544.9, Carbohydrate 57.7, Fiber 1.7, Sugar 6.5, Protein 8.7
EASY BISCUITS
This three-ingredient recipe gets biscuits on your table in a quick and easy manner for when you need biscuits now!
Provided by Brenda
Categories Bread Quick Bread Recipes Biscuits
Time 35m
Yield 12
Number Of Ingredients 3
Steps:
- Combine and mix ingredients together. Pour out on floured waxed paper. Pat the dough out with your hands until dough is not sticky (add a little flour if necessary). Fold double. Cut biscuits with a biscuit cutter.
- Bake on a cookie sheet at 425 degrees F (220 degrees C) for 20-25 minutes.
Nutrition Facts : Calories 206.4 calories, Carbohydrate 18.3 g, Cholesterol 1.6 mg, Fat 13.4 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 3.5 g, Sodium 306 mg, Sugar 1 g
SUPER-LAYERED BISCUITS
These buttermilk biscuits taste like the classic, but their irresistibly lofty pull-apart layers set them above the rest. We achieved the fluffy interior with a few simple tricks. We used grated frozen butter because it is quicker and easier to incorporate into the dry ingredients than big chunks. This keeps the butter cold longer, which translates into flakier biscuits. While many recipes rely on a folding technique to create layers, cutting and stacking lessens the gluten development, making the dough easier to work with and the layers a better consistency. And dusting each piece of dough with flour before stacking (similar to the technique for paratha) creates definition between the layers.
Provided by Food Network
Time 1h15m
Yield 12 biscuits
Number Of Ingredients 8
Steps:
- Whisk together the flour, baking powder, sugar, salt and baking soda in a large bowl. Grate the butter using the large holes of a box grater and add to the flour mixture. Quickly toss the butter with the flour mixture by hand until the butter is evenly distributed and coated with flour. Slowly drizzle the buttermilk over the flour mixture, using a fork to incorporate, until the mixture comes together in a shaggy dough. (There may be some dry bits remaining; don't overmix.)
- Turn the dough out onto a cutting board or work surface (the dough does not need to be floured at this point or for the first round of layers). Pat the dough into a 1/2-inch-thick rectangle, about 12 inches by 8 inches, using a bench scraper, bowl scraper or ruler to keep the edges straight. Cut the dough into 6 even pieces using a sharp knife and stack the pieces on top of each other, making sure to line up the edges. If any large bits of dough come off, gently press them back while taking care to maintain the shape and even thickness. Any small bits of dough that fall off can be tucked away between the stacked pieces. This creates the first set of layers. The dough may seem like it's not hydrated enough, but it will come together.
- Lightly dust the work surface and stack of dough with flour. Use a rolling pin to press the stack down and roll out back to a 1/2-inch-thick rectangle, about 12 inches by 8 inches, making sure the layers of dough stay lined up and even with one another (see Cook's Note). Dust the surface of the dough once more lightly with flour. This helps to provide definition between the layers. Cut the dough once more into 6 even pieces and stack them on top of each other to create a second set of layers. Repeat dusting, pressing down, rolling out, dusting, cutting and stacking one more time, dusting the work surface with flour as needed, to create a third set of layers, 18 layers total.
- Roll out the stack of dough to a thickness of about 1 1/2 inches. Cut out 9 biscuits with a floured 2 1/4-inch round cutter and place on the prepared baking sheet. Do not twist the cutter or it will seal the sides and prevent the layers from rising. Press together the remaining scraps of dough and cut out 3 more biscuits. Transfer the rest of the biscuits to the prepared baking sheet and transfer the baking sheet to the freezer while the oven preheats and until the biscuits are thoroughly chilled, 10 to 15 minutes.
- Preheat the oven to 425 degrees F.
- Brush the biscuit tops with buttermilk, taking care to keep the sides dry. Bake until the tops and bottoms of the biscuits are golden brown, 15 to 18 minutes. Brush the warm biscuits with melted butter as desired and serve.
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